Pudina Paratha - Mint Paratha

Flaky and flavorful Pudina Paratha made with fresh mint, whole wheat flour, and spices. Perfect for breakfast, lunch, or dinner!

Recipe Source Link:https://www.mygingergarlickitchen.com/pudina-paratha-recipe-mint-paratha/

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RECIPE INGREDIENTS

» For Kneading the Dough

• 2 cups wheat flour (atta)
• Salt, to taste
• 2 small green chilies, finely chopped
• 2 cups fresh mint leaves, finely chopped
• 1 tablespoon oil or ghee
• Water, as needed

» For Spice Mix

• 2 teaspoons mint powder
• 1/2 teaspoon black salt
• 1 1/2 teaspoons regular salt
• 1 teaspoon amchur (dry mango powder)
• 1/2 teaspoon turmeric powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon cumin seeds
• 2 pinches black salt
• 2 pinches coriander-cumin seed powder
• 1 1/2 teaspoons red chilli powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon carom seeds (ajwain)

» For Cooking

• Oil or ghee, as needed
• Sesame seeds, for topping
• Dry flour, for rolling

RECIPE INSTRUCTIONS

» Make the Spice Mix:

1. In a small bowl, mix together the mint powder, black salt, regular salt, amchur, turmeric, cumin powder, cumin seeds, coriander-cumin powder, red chilli powder, garam masala, and carom seeds. Set aside.

» Knead the Dough

1. In a large mixing bowl, combine wheat flour, salt, chopped green chilies, chopped mint leaves, and the prepared spice mix. Add 1 tablespoon of oil or ghee and mix well. Gradually add water and knead into a soft, pliable dough.
2. Cover with a damp cloth or wet tissue and let it rest for 15-20 minutes. After resting, knead the dough briefly again. Divide into 8 equal portions and roll each into a smooth ball.

» Rolling Method 1 (Laccha-style Layers):

1. Flatten a dough ball and roll it out into a thin disc using dry flour. Spread some ghee or oil on the surface and sprinkle 1 teaspoon of the spice mix.
2. Fold the disc from one side and then the other, overlapping the folds. Spread a bit more oil and sprinkle more spice mix. Roll it from one end to form a log.
3. Make a small slit at the top, press gently, and flatten it slightly. Dust with dry flour and roll into a 3-4 inch circle.

» Rolling Method 2 (Ribbon-style Spiral):

1. Roll out a dough ball into a thin disc. Spread some ghee or oil and sprinkle 1 teaspoon of the spice mix.
2. Using a sharp knife or pizza cutter, cut the disc into thin vertical strips. Gently lift and loosely stack the strips (like folding a ribbon). Roll the strip stack into a spiral, like a cinnamon bun. Press slightly, dust with dry flour, and sprinkle sesame seeds on top. Roll out into a 3-4 inch circle. Repeat with the remaining dough balls.

» Cook the Parathas:

1. Heat a tawa or skillet over medium heat. Once hot, place a rolled paratha on it. Cook for about 1 minute or until brown spots appear. Flip it, drizzle with oil or ghee, and spread using a spatula or brush. Cook for another minute on the other side. Flip again, add a little more oil or ghee, and cook until both sides are golden and flaky. Repeat for the rest of the parathas.

» Serve Mint Paratha:

1. Your delicious Mint Parathas are ready! Serve them hot with yogurt, pickle, or any sabzi of your choice.

RECIPE NOTES

1. For the best taste, always use fresh mint leaves to get the most flavor.
2. After kneading, rest the dough for at least 15 minutes. This makes it easier to roll and improves the texture.